Scone (GONE), Scone (TONE) however you choose to pronounce it I think the one thing we can all agree on is that they’re one of our favourite treats with a rich history.

Let’s start with the name, as it does attract so much discussion! The word Scones comes from the Dutch word schoonbrot (which clears nothing about the pronunciation for up for us at all), which means beautiful bread, other people think the word comes from Stone of Destiny which is where the Kings of Scotland were crowned. A scone is a single serving cake or quick bread, scones are usually made of wheat, barley or oatmeal and are baked in sheet pans. Often they are lightly sweetened and are occasionally glazed with egg wash. The original scone was round and flat, usually as large as a medium sized plate.

British scones are often lightly sweetened , but may also be savoury. They usually include raisins, currants, cheese or dates. The griddle scone is a variety of scone which is cooked on a griddle on the stove top rather than baked in the oven. Also other common varieties include the ‘dropped scone’ or ‘drop scone’ like a pancake, after this method the ‘lemonade scone’ was introduced which is exactly the same but using lemonade and cream instead of butter and milk. Theres also fruit scones which contain currants, sultanas , peel and place cherries which is just like a plain round scone with fruit mixed into the dough.

Want to treat yourself this weekend? Here’s a quick how to:

– Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.

– Mix together the flour and salt and rub in the butter.

– Stir in the sugar and then the milk to get a soft dough.

– Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

– Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.

– Cool on a wire rack and serve with butter and good jam and maybe some clotted cream.

Vanilla can cater an excellent Afternoon Tea spread including Scones, Cakes, Tea and Coffee. If you’re interested please don’t hesitate to speak to our lovely team via 01625 421 685 or email us on info@vanillainallseasons.co.uk

Please take a look at Masson Farm’s new website and you may just have found your dream Wedding venue. Masson Farm can be discovered close to Matlock, Derbyshire surrounded by breathtaking countryside.

Civil Ceremonies and Weddings take place in The Swallow Barn, originally a cow byre. With its limestone walls and high vaulted beams offering such a natural, relaxed and romantic feel for your photographs. The beams are swathed with swags of hops which are traditionally associated with good luck and prosperity.

From effortless pastoral picnics by day with the simplicity of fairy lights and a warming fire pit under the stars shared with friends to a fine dining marquee banquet with cocktails and a DJ . Your every wish will be taken care of by Denise. It truly will be ‘your day’ as Masson farm don’t expect you to share it with anyone else. This means they can devote their time ensuring that what matters to you, matters to them.

Are you heading to a Bonfire Night celebration this week? There’s lots happening in Cheshire and the surrounding areas, so there’s plenty of fun activities to get involved with. It’s another great excuse for us to get in the kitchen and start cooking lots of traditional Bonfire night treats.

Whether you’re making classic toffee apples or treacle toffee, there’s always something tasty on offer.

Take a look at this fantastic recipe for Bonfire toffee below. Have a go and get stuck in!

You will need:
oil, for greasing
450g dark brown sugar
125ml hot water
¼ tsp cream of tartar
115g black treacle
115g golden syrup

Instructions:
Line the base and sides of an A4 sized tin with non-stick parchment and then grease it really well.
Put the sugar and hot water in a heavy bottomed pan and heat gently until the sugar is dissolved, do not stir the mixture at any point instead tilt the pan if you need to move it around.
Weigh out your remaining ingredients, if you put them in a really well greased jug they will be much easier to pour out. Once the sugar has dissolved add all the ingredients and pop the sugar thermometer in, you can use the thermometer to give it a quick swirl but try not to mix it too much.
Bring to the boil and boil until you reach soft crack on your thermometer (270/140C) This may take up to 30 minutes, be patient and do not leave the pan unattended as it can change quickly. As soon as it reaches the temp, tip it into your tin and leave it to cool.
Once cool remove it from the tin a break up with a toffee hammer or rolling pin. Store in an airtight tin or wrap up in boxes or cellophane bags to give as gift. Recipe via BBC Good Food.